05:00 PM ET, November 5th, 2013
5@5 is a food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Andy Ticer and Michael Hudman have been friends since childhood - that is after the two of them got past the habit of badmouthing each other every time their rival Catholic schools met on the playing field. Though the duo were born and raised in Memphis, both come from large, Italian-American families that ritualize meals and celebrate their culinary heritage.
The two 2013 Food & Wine Best New Chefs preserve and progress their dual Southern/Italian culture at their restaurants Andrew Michael Italian Kitchen and Hog & Hominy. Their recently-published cookbook, "Collards and Carbonara" shares many of the techniques and recipes, so their ever-growing fan base can explore this soulful, seasonal meld at home.
And you can't nail the Italian half of the equation without mastering fresh pasta. Here are five shapes that - with a little practice - may make you say "Ciao!" to the boxed stuff for good.
Five classic pasta shapes to make at home: Andy Ticer and Michael Hudman
12:05 AM ET, October 30th, 2013
12:00 PM ET, October 29th, 2013
Qwaider Al Nabulsi is an unremarkable place, at first glance.
The clue is in the glamorous Indian woman standing out front waxing lyrical to a group of hungry looking tourists.
The setting is a Palestinian-Jordanian restaurant in Dubai (Qwaider Al Nabulsi, Al Muraqabat Street; +971 4227 5559), the tourists are refugees from the city's culinary mainstream, and the woman is Arva Ahmed - underground food guide extraordinaire.
Ahmed is talking about the history and variety of Middle Eastern cooking.
05:00 PM ET, October 23rd, 2013
5@5 is a food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe. If you need to get into the biscuit-making mood, head on over to our handy-dandy biscuit tutorial: The biscuit recipe that can't be beat.
Biscuits are a way to transport Southerners and non-Southerners alike back into a, if not their, memaw's kitchen. And, a good biscuit needs little more than some butter or jam.
That’s definitely the case at Tupelo Honey Cafe in Asheville, North Carolina, where executive chef Brian Sonoskus puts biscuits on every table - no matter the time of day.
Below, Chef Sonoskus smothers the home cook with bells and whistles for the flaky staple.
02:00 PM ET, October 22nd, 2013
12:00 PM ET, October 18th, 2013
A bourbon heist at a high-end Kentucky distillery has left tongues wagging in elite whiskey circles and some small-town cops wondering whodunit.
The Buffalo Trace Distillery in Frankfort noticed this week that it was missing some of its 20-year-old Pappy Van Winkle, one of the rarest and most sought after bourbons in the world.
"It's highly coveted," said Franklin County Sheriff Pat Melton, the man leading the investigation. "It's the best of the best."
Melton said the distillery called him on Tuesday to report that 65 cases, or 195 bottles, of the high-end hard stuff were unaccounted for.
Nine cases of Pappy Van Winkle rye were also missing.
"We believe whoever did this took them out the back from the secured area over a period of two months" Melton said. "Obviously, the way this happened, it's indicative of an inside job."
12:30 PM ET, October 17th, 2013
02:00 PM ET, October 7th, 2013
09:00 AM ET, October 3rd, 2013
World-renowned chef, author and Emmy-winning television personality Anthony Bourdain visits Copenhagen, Denmark, in the next episode of "Anthony Bourdain: Parts Unknown," airing Sunday, October 6, at 9 p.m. ET. Follow the show on Twitter and Facebook.
Denmark was named the world's happiest country in the 2013 World Happiness Report, and Noma, the 45-seat restaurant in the capital city of Copenhagen, was crowned number one on the annual "World's 50 Best Restaurants" list in 2010, 2011 and 2012.
But, the Danish people will be hesitant to tell you of such achievements given their Law of Jante, a Scandinavian mentality that essentially promotes the principle that one person is no better than anyone else.
Chef René Redzepi is the chef and owner of the much celebrated Noma.
"I’ve even been told that I have fascist tendencies in me. There have been op-eds written in Danish papers," he says, after garnering worldwide attention for his naturalist culinary style. He sources all of his ingredients from the Nordic region, the majority of them within 60 miles.